Jason Stewart
Writes about the food in his life.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 14 | Founded | 6 years ago | Last Issue | 2 years ago |
| Active | |||||
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themjeans.substack.comLatest Issues
Wendy's in Tbilisi, and tomatoes in Greece
I just got back from a trip to Georgia and Greece, two countries with deep ties to cigarettes and sour, pungent cheeses. On the car-free island of Hydra, I recorded two podcasts from a park bench near the quieter side of its port because my...
Cold salads, tuna 3 ways, a grilling shortcut
Egg, tuna, and chicken salad, three of the most popular foods in America, are on the verge of having a “moment,” according to Eater, as long as they’re served as an artless scoop on a plate and not inside of bread, on rice, or over a bed of...
In defense of the hotel lobby breakfast, and Watch What Happens when I'm Live
For a few important reasons, I don’t like walking outside a building until I’ve had a coffee. On a recent podcast episode, Conan O’Brien told Paul Scheer about an awkward celebrity encounter with Arnold Schwarzenegger. A still-yawning Conan...
Pescatarian peanut butter and hard boiled eggs
My literary battery needs a chance to recharge after transcribing an episode of How Long Gone this week. We had technical difficulties with our guest’s recording, but somehow, we had a crudely AI-generated transcription of it, so we cleaned...
Boutique avocados, Sweetgreen's grass-fed beef, Contramar tostadas
I got this message from an avocado farm here in Southern California called Primavera:
I asked Peter, who runs the family-owned business, why their avocados are better than others. He told me his dad advised avocado companies for 40-plus ye...
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The writers behind this newsletter.
A podcaster and home cook from Los Angeles
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